Aztec "hot" chocolate ice cream from The Perfect Scoop: Ice Creams, Sorbets, Granitas and Sweet Accompaniments (page 29) by David Lebovitz

  • brandy
  • chile powder
  • ground cinnamon
  • heavy cream
  • dark chocolate
  • milk
  • alkalized unsweetened cocoa powder

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • stef on June 07, 2020

    Made again. Found 1 teaspoon of chilli just right for us

  • stef on May 26, 2019

    Nice smooth ice cream but 2 teaspoons of smoked chipotle just too much for me. Next time I will try chilli flavoured chocolate (Lindt bars).

  • shoffmann on May 20, 2019

    I made this with the full 3 tsp of chile powder (half ancho and half chipotle) which definitely makes for a spicy ice cream. We enjoyed the sweet and heat, but we also tend to enjoy spicy foods. This ice cream froze a bit more solid than many of the other recipes I've tried from this book.

  • TrishaCP on May 06, 2014

    Love this recipe- what a delicious and spicy treat. I didn't have brandy on hand so subbed Kahlua to good effect. I used 1/2 tsp chipotle powder and 1 1/2 tsps ancho chile powder, and my ice cream packed a lot of heat. (So anyone making this for someone sensitive to heat will need to reduce the amount of chile powder by quite a bit- this is certainly not for the timid.) This is my first time making ice cream without eggs and I would definitely use this technique again. I honestly couldn't tell the difference- even the unfrozen ice cream mix was nice and thick.

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